Name: Flavor-Packed Chicken Pitas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1.1 lb boneless, skinless chicken breasts or thighs; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 0.5 teaspoon garlic powder; 0.5 teaspoon onion powder; 0.5 teaspoon dried oregano; 0.5 teaspoon salt; 0.25 teaspoon black pepper; Juice of 0.5 lemon; 2 cups finely shredded green cabbage; 1 cup shredded carrots; 0.5 small red onion, thinly sliced; 0.5 cup mayonnaise; 3 tablespoons buttermilk or plain yogurt; 1 tablespoon fresh dill, chopped; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh chives, chopped; 1 teaspoon Dijon mustard; 1 small garlic clove, minced; 0.5 teaspoon salt (for slaw); 0.25 teaspoon black pepper (for slaw); 1 teaspoon lemon juice (for slaw); 4 pita breads, warmed; Sliced cucumbers, optional; Cherry tomatoes, optional; Fresh herbs for garnish, optional

Description

Enjoy tender, seasoned chicken nestled in warm pita bread, complemented by a vibrant and creamy ranch slaw for a delightful meal.

Ingredients

Scale

1.1 lb boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
0.5 teaspoon dried oregano
0.5 teaspoon salt
0.25 teaspoon black pepper
Juice of 0.5 lemon
2 cups finely shredded green cabbage
1 cup shredded carrots
0.5 small red onion, thinly sliced
0.5 cup mayonnaise
3 tablespoons buttermilk or plain yogurt
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 teaspoon Dijon mustard
1 small garlic clove, minced
0.5 teaspoon salt (for slaw)
0.25 teaspoon black pepper (for slaw)
1 teaspoon lemon juice (for slaw)
4 pita breads, warmed
Sliced cucumbers, optional
Cherry tomatoes, optional
Fresh herbs for garnish, optional

Cook Mode Prevent your screen from going dark

Instructions

Prepare the chicken: In a bowl, combine olive oil, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, pepper, and lemon juice. Add the chicken, coating it evenly. Let it marinate for 10 to 15 minutes.
Cook the chicken: Heat the grill pan over medium-high heat. Cook the chicken for 5 to 7 minutes on each side until it reaches an internal temperature of 165°F. Let it rest for 5 minutes.
Make the herby ranch slaw: In a large bowl, whisk together mayonnaise, buttermilk, dill, parsley, chives, Dijon mustard, minced garlic, salt, pepper, and lemon juice until smooth. Add cabbage, carrots, and red onion, tossing to coat.
Assemble the pitas: Cut pita breads in half to form pockets. Fill with sliced chicken and generous portions of slaw. Optionally, add cucumbers and cherry tomatoes, garnishing with fresh herbs. Serve immediately.

Notes

Feel free to customize the slaw ingredients or use different proteins. Leftovers can be stored separately in airtight containers for several days.

Nutrition

Serving Size: 1 pita
Calories: 380
Sugar: 6g
Sodium: 600mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 30g
Cholesterol: 90mg